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Baba Ganouj

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  40 Minutes
  12 servings, about 1/4 cup each
Even skeptics were won over by this version of the classic eggplant dip. Serve as a side dish or as an appetizer with pita wedges.

Make Ahead Tip: Cover and refrigerate for up to 3 days. | Equipment: Skewer
2   medium eggplants (about 1 pound each)
4 cloves  garlic, unpeeled
1/4 cup  lemon juice
2 tablespoons  tahini
1 1/4 teaspoons  salt
Extra-virgin olive oil for garnish
Ground sumac for garnish
Baba Ganouj Recipe at
Preheat grill to high.

Prick eggplants all over with a fork. Thread garlic cloves onto a skewer. Grill the eggplants, turning occasionally, until charred and tender, 10 to 12 minutes. Grill the garlic, turning once, until charred and tender, 6 to 8 minutes.

Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor. Add lemon juice, tahini and salt; process until almost smooth. Drizzle with oil and sprinkle with sumac, if desired.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Middle Eastern Tastes: Sides and Starters
Nutrition Facts per Serving
Yield:   12 servings, about 1/4 cup each
Calories: 32
Sodium: 245mg
Fiber: 2g
Carbohydrates, Total: 5g
Protein: 1g
% Cal. from Fat: 28%
Fat. Total: 1g
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